| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood, Soups/stews |
20 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp; peeled deveined * |
| 12 |
oz |
Shrimp shells |
| 2 |
oz |
Clarified butter |
| 12 |
oz |
Onion; finely diced |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Paprika |
| 3 |
tb |
Tomato paste |
| 3 |
oz |
Brandy |
| 1 |
|
Gallon Fish Stock |
| 16 |
oz |
Roux; (see note) |
| 1 |
qt |
Heavy cream – heated |
| 4 |
oz |
Dry sherry |
|
|
Tabasco sauce |
|
|
Worcestershire sauce |
|
|
OLD BAY SEAFOOD SEASONING |
INSTRUCTIONS
* Reserve shells Saute shrimp shells in butter until color changes; add
onion, cooking until tender; add garlic and saute until aroma, adding more
butter if needed; add the paprika, cooking to dissolve and develop color
and flavor, 10 to 15 minutes; add tomato paste and mix well; deglaze pan
with the brandy; add fish stock and simmer; thicken by adding small amounts
of roux, each time mixing thoroughly; strain, pressing shells to extract
all liquid; saute shrimp in butter and add to soup; add heavy cream,
sherry, sauces and seasoning, stirring to mix well. Note: Roux is made
with equal parts of butter and flour (never less than a 40% to 60% ratio)
cooked 5 to 8 minutes to lightly brown. From Chuck Ozburn.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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